THE KEARNEY STATION TEA PROJECT

kearnyIn 1967, Lipton Tea Company funded a tea research project at the Kearney Agricultural Research Extension Center (KAREC), situated in the University of California Agriculture and Natural Resources. Today, 13 of the original plants remain, and a new project is currently underway to research tea cultivation in California.

Several new tea varieties have been introduced to the fields at KAREC and are doing well.  UC Davis has since genotyped the plants and is assuring that a wide distribution of varieties is represented, including Assamica, Benikaori, Bohea, Longjing, and more!  Our goal at UC Davis is to eventually help tea as a specialty crop for smallholder farmers in California.

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ART HISTORY WITHOUT THE ART: THE CURIOUS CASE OF SINO-VIETNAMESE TEAPOTS BEFORE 1700

kbDr. Katharine P. Burnett

This project investigates the exchange of tea culture and teapots between China and Vietnam between 1300-1700, with an emphasis on the Ming period. This is the time when steeped tea became the norm and teapots began to be a required form. Although China was trading tea to other countries at this time, this project explores China’s cultural exchanges surrounding tea with its Southeast Asian neighbors, starting with Vietnam. It aims to find out how Vietnam responded to this trade through its own robust ceramics industry. Consequently, this project also attempts to determine exactly what is a Vietnamese teapot (vs. a tea kettle) in these early years, which turns out to be not as obvious a task as one might think. More significantly, however, this project inquires, How and why does one culture adopt, adapt, or reject forms from another? And more broadly, how is culture formed?

 


GROWING TEA IN CALIFORNIA: REALITY AND VISION

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Dr. Jacquelyn Gervay-Hague

Research in the Gervay-Hague laboratory centers on the synthesis of plant-associated glycolipids to enable integrated chemical measurements of microbial biomarkers associated with sustainable propagation and growth of tea in California.

 

 


WHY ARE TEA DRINKERS SO HEALTHY? THE SCIENCE AND SUSTAINABILITY OF TEA BEVERAGES

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Dr. Robert Hackman

Dr. Robert Hackman studies the nutritional value of tea as well as other food and beverages related to cardiovascular disease in human clinical studies.

 

 


GUT MICROBIOTA, TEA, AND HEALTH

yvonneDr. Yvonne Wan

Dr. Yvonne Wan's research focuses on the role of microbiota in contributing to and preventing obesity and other metabolism-related health issues.  She has also studied chemical health benefits derived from tea, vegetables, and bacterial fermentation-generated products.